Hroštule

Ingredients:

• 500 g of flour
• 2 eggs
• 2 egg yolks
• 10 dag of sugar
• 12 dag of melted butter
• a packet of vanilla
• A little brandy
• A pinch of salt
• Sugar for sprinkling
• Oil for frying

Preparation:

Beat eggs and yolk with sugar and vanilla, then add butter and brandy. While mixing, add flour and salt, then knead a smooth and soft dough and leave it to rest for a while. Sprinkle the work surface with flour and roll out the dough into a thin crust with a rolling pin. cut the dough into strips with a dough cutter, then fold them into a small drawer and fry in hot oil. As soon as they turn yellow, take them out on a plate to absorb the excess oil, then sprinkle them liberally with powdered sugar.

Serving:

They are good hot and cold.

Interesting facts about the dish:

Bokelji love spices and often enrich the recipes of dishes, regardless of where they come from, with spices according to their taste. Spices have been traded since time immemorial, so a commercial document from the first decade of the 17th century has a special significance for the time of trade in Boka, but also for the history of gastronomy! It is a list of goods that arrived by ship from Venice for the needs of Kotor merchants. The document indicates the weight and value of each package separately, which also indicates the importance of the load. It was luxury goods from Venice, but also from the far east – expensive, but still in demand: powdered sugar, candies, saffron, fine cinnamon, fine cloves, cinnamon sticks, boxes of cloves, prepared fried sugar, cinnamon candies, ordinary sweets, prepared almonds and other similar goods. If it is known that even today saffron is the most expensive spice in the world, then it is not difficult to conclude what it meant 400 years ago. Regardless of the price, Bokelji enjoyed it.